Food and Beverage Manager - Davidson Hospitality Group
Monterey, CA
About the Job
Property Description
Join the prestigious team at Hyatt Regency Monterey Hotel and Spa on Del Monte Golf Course, located in the picturesque Monterey Peninsula of California! As a renowned resort, we are seeking dedicated and passionate individuals to be part of our team. With its stunning coastal location, luxurious accommodations, and world-class amenities, Hyatt Regency Monterey offers a unique and serene work environment where you can showcase your hospitality skills. As an employee, you will have the opportunity to deliver exceptional service to our discerning guests and create unforgettable experiences. With a commitment to employee development and growth, Hyatt Regency Monterey offers ample opportunities for advancement and career progression. Join our team and be part of a culture that values excellence, teamwork, and guest satisfaction. Apply now to embark on a rewarding career at Hyatt Regency Monterey Hotel and Spa on Del Monte Golf Course and contribute to our legacy of delivering exceptional hospitality!
Overview
The Food & Beverage Manager assists department head in oversight of the activities of the food and beverage departments. Ensures compliance with health, safety, sanitation and alcohol awareness standards. Helps ensure high standards of food and beverage quality, service and marketing to maximize profits and insure outstanding customer service. Interviews, trains, supervises, coaches, schedules, and manages staff.
Responsibilities
• Constantly. Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards.
• Constantly. Maintain working knowledge of all Food & Beverage positions, food preparation, cocktail service and wine inventory.
• Constantly. Ensure consistency of product and service.
• Constantly. Maintain wine & beverage inventory.
• Constantly. Direct restaurant, lounge.
• Constantly. Maintain employee appearance standards in food and beverage department.
• Constantly. Maintain procedures for securing moneys.
• Constantly. Maximize food and beverage department profitability.
• Constantly. Monitor budget to ensure efficient operation and to ensure expenditures stay within budget limitations.
• Constantly. Maintain high levels of employee satisfaction.
• Constantly. Maintain work areas clean and organized.
• Constantly. Maintain working knowledge of all Food & Beverage positions, food preparation, cocktail service and wine inventory.
• Constantly. Promote employee empowerment.
• Constantly. Know food preparation and service.
• Constantly. Utilize knowledge of physical capabilities of banquet space.
• Constantly. Ensure that labor costs are aligned with the forecast.
• Constantly. Promote repeat customer service through establishing quality service and food.
• Constantly. Report unsafe conditions immediately.
• Constantly. Select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.
• Frequently. Complete other duties as assigned by supervisor to include cross training.
• Frequently. Perform in the capacity of any position supervised.
• Frequently. Know basic bar terminology and wine service.
• Frequently. Order supplies for banquet department.
• Frequently. Oversee and assist in collection of payments for banquet functions.
• Frequently. Set up banquet rooms for functions (chairs, tables, linens, etc.).
• Frequently. Responsible for monthly inventory of all banquet equipment.
• Frequently. Solve unusual customer requests creatively.
• Occasionally. Attend all required meetings.
• Occasionally. Conduct performance appraisals.
• Occasionally. Deal with guest complaints or requests.
• Occasionally. Monitor reservations.
• Occasionally. Report on Food & Beverage status to General Manager weekly.
Qualifications
• Read, write and speak English.
• Prefer two to three years of fine dining experience.
• Prefer two years banquet management experience.
• Food/Beverage Service Worker Permit, where applicable.
• Ability to communicate effectively with the public and other employees.
• Meet minimum age requirement of jurisdiction.
• Previous supervisory/management skills and experience.
• Requires 8th grade math level.
• Requires high school reasoning level.
• Requires 12th grade language use level.
• No employee will pose a direct threat to the health/safety of self or othe
Join the prestigious team at Hyatt Regency Monterey Hotel and Spa on Del Monte Golf Course, located in the picturesque Monterey Peninsula of California! As a renowned resort, we are seeking dedicated and passionate individuals to be part of our team. With its stunning coastal location, luxurious accommodations, and world-class amenities, Hyatt Regency Monterey offers a unique and serene work environment where you can showcase your hospitality skills. As an employee, you will have the opportunity to deliver exceptional service to our discerning guests and create unforgettable experiences. With a commitment to employee development and growth, Hyatt Regency Monterey offers ample opportunities for advancement and career progression. Join our team and be part of a culture that values excellence, teamwork, and guest satisfaction. Apply now to embark on a rewarding career at Hyatt Regency Monterey Hotel and Spa on Del Monte Golf Course and contribute to our legacy of delivering exceptional hospitality!
Overview
The Food & Beverage Manager assists department head in oversight of the activities of the food and beverage departments. Ensures compliance with health, safety, sanitation and alcohol awareness standards. Helps ensure high standards of food and beverage quality, service and marketing to maximize profits and insure outstanding customer service. Interviews, trains, supervises, coaches, schedules, and manages staff.
Responsibilities
• Constantly. Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards.
• Constantly. Maintain working knowledge of all Food & Beverage positions, food preparation, cocktail service and wine inventory.
• Constantly. Ensure consistency of product and service.
• Constantly. Maintain wine & beverage inventory.
• Constantly. Direct restaurant, lounge.
• Constantly. Maintain employee appearance standards in food and beverage department.
• Constantly. Maintain procedures for securing moneys.
• Constantly. Maximize food and beverage department profitability.
• Constantly. Monitor budget to ensure efficient operation and to ensure expenditures stay within budget limitations.
• Constantly. Maintain high levels of employee satisfaction.
• Constantly. Maintain work areas clean and organized.
• Constantly. Maintain working knowledge of all Food & Beverage positions, food preparation, cocktail service and wine inventory.
• Constantly. Promote employee empowerment.
• Constantly. Know food preparation and service.
• Constantly. Utilize knowledge of physical capabilities of banquet space.
• Constantly. Ensure that labor costs are aligned with the forecast.
• Constantly. Promote repeat customer service through establishing quality service and food.
• Constantly. Report unsafe conditions immediately.
• Constantly. Select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.
• Frequently. Complete other duties as assigned by supervisor to include cross training.
• Frequently. Perform in the capacity of any position supervised.
• Frequently. Know basic bar terminology and wine service.
• Frequently. Order supplies for banquet department.
• Frequently. Oversee and assist in collection of payments for banquet functions.
• Frequently. Set up banquet rooms for functions (chairs, tables, linens, etc.).
• Frequently. Responsible for monthly inventory of all banquet equipment.
• Frequently. Solve unusual customer requests creatively.
• Occasionally. Attend all required meetings.
• Occasionally. Conduct performance appraisals.
• Occasionally. Deal with guest complaints or requests.
• Occasionally. Monitor reservations.
• Occasionally. Report on Food & Beverage status to General Manager weekly.
Qualifications
• Read, write and speak English.
• Prefer two to three years of fine dining experience.
• Prefer two years banquet management experience.
• Food/Beverage Service Worker Permit, where applicable.
• Ability to communicate effectively with the public and other employees.
• Meet minimum age requirement of jurisdiction.
• Previous supervisory/management skills and experience.
• Requires 8th grade math level.
• Requires high school reasoning level.
• Requires 12th grade language use level.
• No employee will pose a direct threat to the health/safety of self or othe
Source : Davidson Hospitality Group